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A colorful array of 90 traditional and innovative dishes

  • Nov 7, 2003
Chapters include salsa and condiments (piquant sauce, smoky tomato ketchup, papaya and peanut salsa); tortilla cuisine (chiles con queso, chick pea and walnut empanadas); soups (melon and potato, avocado vichyssoise); pasta, rice and beans (vermicelli with tomatoes and chipotle chiles, Mexican pilaf, bean cakes); salads and vegetables (fava bean stew, cactus paddle salad); sweets (flan, rice pudding).

Gorgeous color photos are large close-ups of beatifully presented dishes and, while this is no low-fat cookbook, Wise uses no lard and has reduced fat in many recipes. She includes a glossary with preparation tips.

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Lynn Harnett ()
I love to read, always have, and have been writing reviews for more years than I care to say. Early on, i realized there are more books than there is time to read, so I read only books I like and mostly … more
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Mouth-watering color photos enhance the appeal of these 90 recipes, which adapt Mexican cuisine to the vegetarian diet. Wise (American Charcuterie), a former first chef of Chez Panisse, avoids animal ingredients except for eggs and dairy products and replaces lard with the more healthful olive oil, though many of the recipes are not low-fat. Six chapters present salsas and condiments; tortilla cuisine; soups; pasta, rice and beans; salads and vegetables; and sweets. Tradition shares space happily with the innovative: a recipe for fresh tomato salsa leads into one combining jicama and watermelon, and another mixing grapefruit and pumpkin seeds; a classic tortilla soup is followed up by one calling for russet potatoes, cantaloupe, lime, serrano chiles and milk. Frequently calling for traditional ingredients with which many cooks may be unfamiliar, Wise includes a useful glossary of ingredients in this handsome, tempting collection.
Copyright 1995 Reed Business Information, Inc.
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ISBN-10: 0811804755
ISBN-13: 978-0811804752
Author: Victoria Wise
Publisher: Chronicle Books

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